Peanut Butter for the Hungry

Peanut Butter Banana MuffinsServes: Makes 12 muffins
Cooking Time: 36 min

This recipe puts a spin on the classic combination of peanut butter and bananas. Topped with high-quality U.S. peanuts, these versatile muffins are a perfect treat!


½ cup unsalted butter 125 mL
1⁄3 cup peanut butter 75 mL
1 ¼ cups all-purpose flour 300 mL
½ cup whole wheat flour 125 mL
2 tsp baking powder 10 mL
1 tsp cinnamon 5 mL
½ tsp baking soda 2 mL
¾ cup granulated sugar 175 mL
2 eggs 2
1 cup very ripe mashed bananas, about 2 large 250 mL
2 tsp vanilla 10 mL
1⁄3 cup unsalted peanuts, chopped 75 mL


Preheat oven to 375F (190C). Lightly spray or grease 12 muffin tins. In a small saucepan melt butter over medium heat. Whisk in peanut butter. Pour into a large bowl to cool. In a medium bowl, place flours, baking powder, cinnamon and baking soda. Whisk together ensuring there are no lumps.

Stir sugar into cooled peanut butter mixture. Then stir in eggs until completely blended. Stir in bananas and vanilla. Gradually add flour mixture, stirring just until combined.

Spoon into muffin tins. Sprinkle with peanuts, gently pushing into batter. Bake in centre of preheated oven until golden and a skewer inserted in centre comes out clean, 16 to 18 minutes. Remove muffins from pan to a rack to cool.

Nutritional Information:

Calories: 335
Protein: 8 g
Total Fat: 15 g total fat (6 g saturated fat, 0.4 g trans fat, 3 g monounsaturated fat, 1 g polyunsaturated fat)
Carbohydrates: 45 g
Cholesterol: 51 mg
Fibre: 3 g
Sugars: 16 g
Sodium: 128 mg
Potassium: 160 mg
Calcium (2 % DV): 18 mg
Iron (14 % DV): 2 mg